Potato Cakes Stuffed with Lentil Coconut Curry (served with mango chutney)

These potato cakes are very easy to make. You can even make them with leftover mashed potatoes. For the filling I used beluga lentils since they hold their shape but you can use other kinds instead. I flavored them with curry spices and coconut milk. And because curry goes so well with mango chutney, I also made some to accompany these potato cakes. You can also make them smaller as an appetizer. They are great for a dinner party since they can be made in advance.

This recipe makes about 14 potato cakes.

Ingredients:

For the lentil coconut curry:

1 tablespoon of coconut oil

1 red onion, finely chopped

2 cloves of garlic, minced

1 tablespoon of finely chopped ginger

1/2 teaspoon of turmeric

2 teaspoons of hot curry powder

½ teaspoon of ground coriander seeds

1 cup of tomato puree

400ml of coconut milk

750ml of vegetable stock

Pinch of salt

1 cup of beluga lentils

For the potato dough:

1 1/2 kilos of potatoes (the mashing kind)

Salt to taste

1 egg white

¼ cup of all-purpose flour

For the coating:

1 1/2 cups of flour

1 ½ cups of panko

3 eggs, beaten

Pinch of salt

1 1/2 teaspoon of onion powder

1 teaspoon of garlic powder

1 cup of vegetable oil for pan-frying

For the Mango chutney:

250gr of diced mango (I used frozen mango, but you can also use fresh mango)

1 medium white onion, finely chopped

1 tablespoon of minced ginger

1 bird’s eye chili, chopped

¼ cup of apple cider vinegar

¼ cup white vinegar

¼ cup of sugar

½ cups of water

Pinch of salt

 

To make the curried lentils: Place the coconut oil in a medium pot over medium heat. Once the coconut oil has melted; add the onion, garlic, ginger, turmeric, curry powder and ground coriander seeds. Cook while stirring for about 2 minutes. Then add the lentils. Give it a good stir and then add the tomato puree, coconut milk, vegetable stock and a pinch of salt. Let it cook over medium-low heat for about 30 minutes till it becomes a creamy stew. Don’t forget to stir every couple of minutes so that it doesn’t burn in the bottom. Taste for salt and set it aside to cool down.

To make the mango chutney: Place all of the ingredients in a pot over medium-low heat. Let it cook for about 18 minutes, stirring from time to time until it has a chutney consistency. Midway through the cooking time, I like to mash the mango using a potato masher or a fork. Then transfer it to a bowl and allow it to cool down.

To make the potato cakes: Boil the potatoes till they are tender. Check with a knife. Then carefully peel them while they are still hot and mash them. Add salt to taste. Let it cool down a bit until you can handle touching the mash. Add the egg white and flour. Knead the dough with your hands making sure there are no lumps.

Take about 1/2 cup of the potato dough and flatten it with your hands, add about 1 tablespoon of the curried lentils in the middle and then shape it into a patty. Make sure the filling is not sticking out. Repeat for all.

Once all the potato cakes are done, have the coating ready. For the coating; mix the salt, onion and garlic powder with the panko. Coat each potato cake in the flour, then egg and finally in the seasoned panko. Set them aside.

Pour the vegetable oil in a large pan over medium heat. Once the oil is hot, fry the potato cakes in batches. Be careful when flipping them so they don’t break. Since they are already cooked, you just have to pan-fry them till they are evenly golden. This goes fast so keep an eye on them. Place them on a plate lined with paper towels.

Serve them warm with the mango chutney.

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

 

Salmon Coconut Chowder

Chilly temperatures are upon us (at least here in NL). I’ve already started switching my closet as summer jackets will no longer cut it for me. And with that, hearty and comforting dishes will be on our house’s menu more often. This is a bit of an Asian take on chowder. I used coconut milk, ginger, lemongrass and chili (this soup is not spicy but you can always add more chili). For some crunch and extra flavor, I topped it with fried onions. I also used beer in this soup. Pieter thought that the combo was a bit weird, until he tasted it. It works, so now it is here on the blog.

This recipe serves 2-3 people.

Ingredients:

3 tablespoons of vegetable oil

2 leeks, finely chopped

3 tablespoons of finely chopped ginger

2 lemongrass stalks, finely chopped (white part only)

3 garlic cloves, minced

1 bird’s eye chili, finely chopped

1 cup of pilsner beer

1 big head of salmon

1.5 litters of vegetable stock (1 cube of vegetable stock mixed with 1.5 litters of boiling water)

4 small potatoes, peeled and chopped into cubes (I used the kind for mashing because it will thicken the soup)

400ml of coconut milk

Salt

Kernels of one corn

200grs of skinless salmon filler, sliced into cubes

Extras:

Fried onions (store bought)

Coriander leaves for serving

Lime wedges

Crusty bread

 

In a large pot, place the vegetable oil over medium heat. Once the oil is hot add the leeks, ginger, lemongrass, garlic and chili. Cook for about 2 minutes while stirring. Then add the beer and let it simmer till half of it evaporates. Then add the head of salmon and the vegetable stock. Let it simmer for 1/2 hour.

Once the 30 minutes have passed, remove the salmon head. Carefully remove as much salmon meat as you can from the head. Be careful to discard of any bones. Shred the meat with a fork and keep it in the fridge until ready to use.

Add the coconut milk and potatoes. Give it a good stir and let it simmer for another 30 minutes over medium heat.

Once the soup has reduced, add the shredded salmon (head) meat and the corn kernels. You can now also add the salmon fillet cubes, so that they cook in the soup. This will only take a couple of minutes. For presentation purposes, I cooked the salmon cubes in a pan with a bit of vegetable oil and a sprinkle of celery salt. This will only take a couple of minutes till the salmon is golden on all sides.

Serve the soup with a sprinkle of crispy fried onions and chopped coriander. And some crusty bread & lime wedges on the side. Enjoy!

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

 

 

 

Coconut Mojito Ice Cream

IMG_5654

It feels like summer today and I couldn’t be happier, especially since it’s supposed to last till at least Monday. That also means ice cream weather is upon us. I love the combination of coconut, lime and mint. The alcohol is optional but I used coconut rum to add more coconut flavor. Yum!

This recipe makes about 1.5 litters of ice cream

Ingredients:

For the lime and mint simple syrup:

½ cup of sugar

1/3 cup of mint leaves, packed

Juice + zest of 3 limes

1 cup of water

For the ice cream base:

400ml of coconut milk

250ml of whipping cream

½ cup of sugar

4 egg yolks

1 cup of shredded and desiccated coconut (optional)

½ cup of coconut rum (optional)

 

Start by making the lime and mint simple syrup. Place the lime zest, lime juice, mint leaves, sugar and water in a saucepan over medium heat. Let it simmer for about 5 minutes, stir from time to time so the sugar dissolves. Then transfer it to a bowl and let it cool down.

For the ice cream base, place the egg yolks and sugar in a large bowl. Whisk to combine.

Place the coconut milk and whipping cream in a saucepan over medium heat. Whisk it to dissolve any solids from the coconut milk. Once it is simmering, very slowly start pouring it into the egg yolk and sugar mixture while whisking. It is important to pour it slowly and to whisk it fast so that the yolks don’t curdle.

Then transfer the mixture into the saucepan again. Over medium low heat and using a wooden spoon, stir for about 5 to 6 minutes. You know it’s done, when you draw a line with your finger on the back of the spoon and it stays. Transfer it to a bowl and allow it to cool down. If you want to be sure there are no curds, just use a fine mesh sieve and strain the mixture.

Once the ice cream base has come to room temperature, place it in the fridge to cool down completely.

Once the ice cream base is cold, strain the simple syrup and whisk it into the ice cream base. Add the rum. Whisk to combine.

Freeze in an ice cream maker according to the manufacturer’s instructions. When the ice cream is nearly finished freezing, add the desiccated coconut into the machine and allow it to mix thoroughly.

Store in an airtight container for at least 2 hours before serving.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Coconut & Vanilla Bean Rice Pudding

FullSizeRender

A very easy dessert which also serves as breakfast. This rice pudding is only sweetened with coconut sugar, that’s why it has that darker color. I used arborio rice which makes it creamier due to the fact that it is higher in starch.

This recipe serves 3.

Ingredients:

For the Rice:

200gr of arborio rice

400ml of coconut milk

3 cups of boiling water

1 vanilla bean

½ cup of coconut sugar

Juice of ½ a lime

Toppings:

Chopped mango

Raspberries

Passion fruit

Mint

 

Place the coconut milk, rice, boiling water, vanilla bean scraped seeds, vanilla pod and the coconut sugar in a medium saucepan over medium heat.  Cook for 30 minutes while stirring, until most of the liquid has evaporated and the rice is cooked. Then remove the vanilla pod. Add the lime juice and mix well.

Serve with some mango, raspberries, passion fruit and mint. Enjoy.

For more foodie inspiration, you can follow me on Instagram and Facebook.